Tips for Pork and Pork Chop

How to Freeze Pork

How to Thaw Pork

How to Store Pork

How to Freeze Pork Chops

How to Store Pork Chops

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

Tip

How to Freeze Pork Chops

Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.

Tip

How to Store Pork Chops

Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.

In this adaptation of a Cooking Light recipe, boneless pork loin chops marinate with garlic, oregano, red wine vinegar, and olive oil. Seared in a sauté pan, they’re topped with a tangy dill and yogurt sauce and served on a simple cherry tomato and cucumber salad with red onion.

Adapted from Cooking Light

Tips for Pork and Pork Chop

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

Read More

1 of 5

Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

Read More

2 of 5

Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

Read More

3 of 5

Next: How to Freeze Pork Chops

Tip

How to Freeze Pork Chops

Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.

Read More

4 of 5

Next: How to Store Pork Chops

Tip

How to Store Pork Chops

Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.

Read More

5 of 5

Next: How to Freeze Pork

Instructions

1Take a gallon-sized zip-top bag and add 1 tablespoon of the red wine vinegar, the oregano, 1 teaspoon of the olive oil, and the minced garlic. Drop in the pork chops, seal, and toss to distribute the marinade and thoroughly coat the meat. Marinate for 20 minutes at room temperature, flipping the bag after 10 minutes.

2To a small bowl, add the remaining tablespoon of vinegar and teaspoon of oil with the yogurt, dill, and 1/8 teaspoon of the salt. Stir with a whisk to combine. Cover the bowl with plastic wrap and set it in the fridge to chill.

3In a medium bowl, combine the cherry tomatoes, cucumber, and onion. Add 1/8 teaspoon of the salt and stir to combine. Set aside.

4Set a large skillet or sauté pan over medium-high heat. While you wait for the pan to get hot, take the pork from its bag, discard the marinade, and arrange the chops in a single layer on a large plate. Season both sides evenly with the remaining 1/4 teaspoon salt. Add the oil to the pan, swirl to distribute, and add the pork chops. Cook on the first side for 4 minutes, flip, and cook an additional 4 minutes. Remove the pork chops to a warm platter and let them rest for 2 minutes.

5To serve, distribute the tomato-cucumber mixture among 4 plates. Top each plate with a pork chop and about 3 tablespoons of the yogurt dressing, spooned on top of the meat.

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